This recipe is featured in Kirsten’s Kitchen Kreations: Fall Harvest Cooking video found in our blog archive.
Wild Rice and Squash Stuffed Chicken Breasts
- Difficulty Level Advanced
Ingredients
- 6 boneless skinless chicken breasts, split in half lengthwise
- 2 tsp. salt
- 1 tsp. ground black pepper
- 1 large apple cored & thinly sliced
- 2 C. cooked wild rice
- 2 C. grated butternut squash
- 1 celery stalk, minced
- ½ c. minced onion
- 1 C. dried cranberries
- ¼ C. fresh parsley, minced
- 1 tsp. rubbed sage
- 1 tsp. dried thyme
- 2 C. chicken broth
- 1 C. walnut pieces, toasted
Instructions
- 1. Preheat oven 375 degrees. Place split chicken breasts on a cookie sheet split side up.
- 2. Place a layer of plastic wrap on top of the chicken and pound out to 1/2 inch thickness.
- 3. Sprinkle with salt and pepper then add a layer of sliced apples on the bottom half of each breast.
- 4. In a large bowl, mix together the cooked wild rice, squash, celery, onion, cranberries, parsley, sage and thyme.
- 5. Place about 1 cup of the wild rice stuffing mixture on top of the apple slices and fold top of breast over to cover stuffing and set in the bottom of a greased 9x13 glass baking dish. Pour the leftover stuffing over the tops and around the chicken breasts in the baking dish.
- 6. Bake for 45-55 minutes until juices run clear and chicken is no longer pink. Remove from oven, place stuffed chicken on a platter and spoon remaining wild rice mixture over each breast. Sprinkle stuffed chicken breasts with toasted walnuts and serve.
Instructions
- 1. Preheat oven 375 degrees. Place split chicken breasts on a cookie sheet split side up.
- 2. Place a layer of plastic wrap on top of the chicken and pound out to 1/2 inch thickness.
- 3. Sprinkle with salt and pepper then add a layer of sliced apples on the bottom half of each breast.
- 4. In a large bowl, mix together the cooked wild rice, squash, celery, onion, cranberries, parsley, sage and thyme.
- 5. Place about 1 cup of the wild rice stuffing mixture on top of the apple slices and fold top of breast over to cover stuffing and set in the bottom of a greased 9x13 glass baking dish. Pour the leftover stuffing over the tops and around the chicken breasts in the baking dish.
- 6. Bake for 45-55 minutes until juices run clear and chicken is no longer pink. Remove from oven, place stuffed chicken on a platter and spoon remaining wild rice mixture over each breast. Sprinkle stuffed chicken breasts with toasted walnuts and serve.
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